Turmeric Seeded Millet Bread

Turmeric Seeded Millet Bread

Bread is not a food I can eat anymore. Since giving up sugar and processed foods I found that I could no longer eat bread. To be honest I don’t really miss it but occasionally I wish I could have maybe a slice or two for my breakfast or lunch. The one bread I did really miss was garlic bread. I used to love my dad’s Saturday night minestrone soup and garlic bread. It was such a tasty meal.

Therefore I decided to make my own version of garlic bread. I used quinoa and oats as the flour and a couple of eggs to bind the mixture. It was so delicious that I started making other versions of this bread too. Then I brought millet. I started cooking this grain to go with stews and curries. The millet was so yummy that I thought I’d make it into a bread too. Except this time I add turmeric and black pepper to the mixture. It was such a good way to use the millet and one I will be baking again soon.

What’s your favourite loaf of bread? Let me know in the comments below and please don’t forget to like and follow me.

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Makes 1 loaf


  • Food processor
  • Mixing bowl
  • Mixing Spoon
  • Small bowl
  • Fork
  • Tablespoon
  • Teaspoon
  • Bread tin
  • Plastic brush


  • Millet x 200g
  • Gluten free oats x 200g
  • Pumpkin seeds x 2 tbsp plus extra for the top
  • Flax seed x 2 tbsp plus extra for the top
  • Sunflower seeds x 2 tbsp plus extra for the top
  • Baking powder x 1 tsp
  • Coconut or brown sugar x 2 tbsp
  • Turmeric x 2 tsp
  • Black pepper x 1/2 tsp
  • Salt x 1 tsp
  • Eggs x 2 large
  • Milk x 200mls
  • Oil for the tin


  • Preheat the oven to 180°C.
  • Pour the quinoa, oats, pumpkin seeds, flax seed, sunflower seeds, baking powder, turmeric and black pepper into the food processor and blend until it resembles flour.
  • Now pour this into the mixing bowl along with the sugar and salt.
  • In the small bowl crack the eggs and add the milk.
  • Whisk these ingredients together with a fork.
  • Next pour these wet ingredients onto the dry ones.
  • Stir all of these ingredients together until they form a sticky dough.
  • You may need to add a bit more milk if the mixture is dry.
  • Now set the mixture aside.
  • Add oil to the bread tin and spread it around with the plastic brush, until the oil evenly coats the inside of the tin.
  • Now put the dough into the tray and pat it down.
  • Sprinkle over a few more pumpkin seeds, flax seed and sunflower seed.
  • Spread it as evenly as you can across the base of the tin.
  • Put the tin into the oven for 25 – 30 minutes or until golden brown on top.
  • Once it’s golden brown, remove from the oven and leave to cool.
  • When it’s cool enough to touch, take the bread from the tin.
  • Again leave to cool.
  • Then slice a chunk from the bread and serve.
  • Enjoy.
Turmeric Seeded Millet Bread

Turmeric Seeded Millet Bread was a hit with me. My husband Howard and son Ted both eat bread. If I bake a bread like this one they normally leave me to eat it. I sliced the loaf and put it into bags of 2 slices for me to have on another occasion. All the ingredients in this bread are freezable. When I first baked this bread I ate it with avocado and egg on. On another occasion I ate it with soup and finally I also tired it with sardines too. These were great meals on a lovely loaf. However you decide to eat this loaf, as always, please enjoy. Thank you xxx